- 650gr potatoes, washed and quartered
- 1/4 cup water from cooked potatoes (see step 1)
- 1 tsp maple syrup
- spices: ¾ tsp onion powder, ¼ tsp garlic powder, 1 tsp ground coriander, ⅛ tsp salt
- 1 cup + 2 tbsp white rice flour
- Cover potatoes with water in a small pot and boil until you’re able to easily piece one with a fork (should take about 15-20 mins). Strain, reserving 1/4 cup of the water the potatoes cooked in and discard the rest of the water. Allow potatoes to cool off for about 10 mins (don’t leave too long*).
- Place potatoes, saved water, and all remaining ingredients except flour in a mixing bow. Use an immersion blender to blend the potatoes down into a rough mash in the bowl (can do this in a food processor if you don’t have an immersion blender).
- Add in flour and mix it into the potato mixture by hand to thoroughly combine. You should have a sticky dough at this point.
- FOR MAKING IN OVEN (skip to next step if making in pan): Pre-heat oven to 350F. Line a baking tray with parchment paper and set aside. Shape batter into of large ovals with your hands (shaped like a naan-bread) and place onto the parchment-lined baking tray (they should be about ¾” tall in height roughly). Bake in a pre-heated oven for approximately 40 mins (keep an eye out and remove from oven once the tops are nice and golden). Cool the tray on a rack for a few minutes, and enjoy!
- FOR MAKING IN A PAN: If planning to make these oil-free, use a really good non-stick skillet and cook the pancakes in a bit of water or broth (I use water). Or if not oil-free, heat a bit of oil on the pan for cooking. Scoop some of the batter onto the pre-heated pan (can do multiple pancakes at a time depending on pan size) and press down with a flat spatula to flatten a little. Cook the pancakes on medium-low heat for a few minutes on each side, flipping back and forth every so often, until they look nice and golden. Transfer onto a plate and repeat with remaining batter.